Ingredients for Sour Cream Philly Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 ½ cups granulated sugar
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Vanilla
- Flour
- Lemon Juice
- 1 cup sour cream
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How to Make Sour Cream Philly Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the prepared pan.
- In a separate bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined.
- Beat in sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- Pour batter over the graham cracker crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 1 hour and 45 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
222g
Fat
174g
Carbs
23g